Good steak makes for good carne asada. Traditionally, recipes call for either skirt or flank steak. Skirt steak comes from the plate area or diaphragm of the cow and is a more flavorful but tougher cut of meat. Flank steak comes from the cow's abdominal region and is less fatty and more tender. Skirt steak may be preferred for its lower price point, but the seasonings used will make the taste difference of the two cuts negligible.

Rub both sides of the steak with chili powder and let the steaks sit for up to half an hour at room temperature, or up to 12 hours in the refrigerator. Before frying the steaks, sprinkle both sides with salt and pepper. Some preparations call for slicing the steak beforehand into 1/2-inch strips and adding 1/4-inch strips of seeded green, yellow and red peppers as well as yellow or white onions.

Coat the bottom of the frying pan with an oil of your choice -- the traditional choice is vegetable oil, though oils like olive and coconut will also work. Turn the burner to medium-high and let the oil heat until it begins to slightly smoke. Place the steak into the pan, then sprinkle with lime juice. Cook for about four minutes, flip and cook for another four minutes, or until the steak is medium-rare. If preparing carne asada as steak strips, cook until the juice cooks out of the meat, add the peppers and onions, then cover for five more minutes, or until the vegetables are slightly sauteed.

Serve carne asada topped with chimichurri sauce or salsa with a side of Mexican rice and refried beans as a simple and quick meal. If you desire a taco dinner, serve the steak in or with some heated flour or corn tortillas, some freshly chopped cilantro and onions and a choice of either rojo or verde salsa and some guacamole. Other condiments that go well with the steak include fresh avocado slices, ranchero sauce, sour cream and cheddar or Mexican blend shredded cheese.